If you’re on the hunt for a show-stopping dessert that combines elegance and flavor, look no further than the Battenberg cake. This classic British delight, also known as a church window cake or checkerboard cake, is a true feast for the eyes and the taste buds. With its signature two-by-two bicolored check pattern, the Battenberg cake is a delightful almond-laced sponge masterpiece held together with jam and enveloped in sweet marzipan.
Not only is the Battenberg cake visually stunning, but it also offers a unique baking challenge that’s well worth the effort. This recipe will put your cake trimming and assembly skills to the test, but the end result is a picture-perfect dessert that will surely impress your family and guests. Whether you’re a baking enthusiast or simply looking to try something new, adding the Battenberg cake to your repertoire of culinary creations is a decision you won’t regret.
Ingredients
Creating a Battenberg cake is a delightful experience that requires a few key ingredients. Below are the components you’ll need for this classic British treat:
Cake Components
- 175g butter, softened
- 175g caster sugar
- 3 large eggs
- 175g self-raising flour
- 50g ground almonds
- ½ tsp almond extract
- Red food coloring
- Yellow food coloring
- 3 tbsp apricot jam
- Cocoa powder (for dusting)
- 250g golden marzipan
Prepare these ingredients, and you’ll be well on your way to creating a beautiful and delicious Battenberg cake.
Required Tools
Baking and Assembling Equipment
To successfully create a perfect Battenberg cake, you will need the following tools and equipment:
- 8×8-inch Baking Pan: To bake the cake in the traditional square shape.
- Parchment Paper: For lining the baking pan and creating the divider for the checkered design.
- Aluminum Foil: Used to create a barrier in the baking pan for the dual-colored cake batter.
- Non-Stick Cooking Spray: To ensure the cake doesn’t stick to the pan.
- Mixing Bowls: For mixing and preparing the cake batter.
- Electric Mixer: To cream the butter and sugar together effectively.
- Spatula: For folding in the dry ingredients and gently mixing the batter.
- Wire Rack: For cooling the baked cake before assembly.
- Pastry Brush: To brush the cake with jam before wrapping it in marzipan.
- Sharp Knife: For trimming the edges and achieving clean, precise slices.
Ensure you have these tools ready before starting the Battenberg cake recipe to make the process smooth and efficient.
Directions
Let’s now dive into the step-by-step process of creating a delightful Battenberg cake.
Prep the Baking Pan
- Cut a piece of parchment paper to 16 x 7.5 inches and fold it in half lengthwise. Set it aside.
- Cut a piece of foil to 12 x 7 inches. Fold it in half, then fold it again into thirds to create a 6 x 2-inch piece.
- Prep the baking pan by spraying the bottom and sides with non-stick spray.
- Place the folded parchment in the pan, creating a divider by sliding the folded foil underneath. Adjust to keep the divider in the center of the pan.
Make the Cake Batter
- Divide the cake batter in half into two bowls or glass measuring cups.
- Add a few drops of pink food coloring to one of the bowls and gently mix it through.
Color and Bake the Layers
- Pour the pink batter into one side of the prepared pan and the untinted batter into the other side.
- Smooth the batter to fill the spaces completely.
- Bake in a preheated oven at 350°F for 33-35 minutes or until a tester comes out clean.
- Let the cakes cool in the pan on a rack.
- Once cooled, trim the cakes to form 4 even logs. Brush apricot jam on the cut sides of the logs.
- Stack the logs alternately to form a checkered pattern.
- Roll out golden marzipan between sheets of plastic wrap and wrap it around the cake.
- Continue to shape and decorate your Battenberg cake to perfection.
Assembly
As we reach the final stage of creating our Chocolate and Almond Battenberg Cake, the assembly process will bring all the elements together to form a stunning and delicious dessert masterpiece.
Roll and Cut the Marzipan
- Roll out a quarter of the marzipan on a work surface lightly dusted with icing sugar. The goal is to achieve a thickness of about 1/4 inch for easy wrapping.
- Using a paring knife and ruler, carefully cut a rectangle slightly larger than the cake to ensure complete coverage once wrapped around.
Construct the Battenberg Pattern
- Place the chocolate and almond sponge strips next to each other, making sure they are snugly packed together.
- Heat the apricot jam and brush it over the top and sides of the sponge strips for adhesion.
- Carefully lift the marzipan rectangle and place it over the cake, ensuring the entire cake is covered while leaving the ends exposed.
- Gently press the marzipan against the cake, smoothing out any wrinkles or air bubbles for a neat finish.
With the Battenberg Cake now assembled and wrapped in marzipan, refrigerate it for at least an hour to set before slicing into delicious servings of this delightful cake.
Finishing Touches
Decoration Tips
For an elegant touch, consider decorating the top of your Battenberg cake with slivered almonds or a sprinkle of powdered sugar. You can also add a drizzle of melted dark chocolate for a decadent finish.
Serving Suggestions
When serving your Battenberg cake, accompany each slice with a dollop of freshly whipped cream or a side of raspberry coulis for a delightful contrast of flavors. Pair it with a cup of Earl Grey tea for a classic British teatime experience.
Storing the Cake
Best Practices for Freshness
When it comes to storing your freshly baked Battenberg cake, there are a few best practices to ensure its freshness and flavor are preserved. Follow these simple guidelines to keep your cake tasting its best:
- Baking Parchment Wrap: After the Battenberg cake has been assembled and decorated, wrap it carefully in baking parchment. This protective layer helps maintain the cake’s moisture and prevents it from drying out.
- Airtight Container: Place the wrapped cake in an airtight container to shield it from exposure to air. This step further safeguards the cake’s texture and prevents any unwanted odors from seeping in.
- Room Temperature Storage: Store the airtight container with the wrapped cake at room temperature. Keeping it in a cool, dry place away from direct sunlight helps retain the cake’s freshness for up to 2-3 days.
- Freezing Option: Alternatively, if you want to extend the cake’s shelf life, you can freeze it in an airtight container. Freezing can preserve the Battenberg cake for up to a month without compromising its taste and texture. Just ensure proper thawing before serving for the best experience.
By following these storage tips, you can enjoy your homemade Battenberg cake at its best for several days or even weeks, allowing you to savor every delicious slice whenever the craving strikes.
Conclusion
Creating a Battenberg cake is a delightful culinary adventure that allows for creativity and precision in the kitchen. From selecting the perfect ingredients to mastering the checkered pattern, this traditional British dessert offers a rewarding baking experience. By following the step-by-step instructions and incorporating personalized decoration touches, one can craft a visually stunning and delicious treat for any occasion. Additionally, learning the best practices for storing the Battenberg cake ensures its longevity and freshness, allowing for enjoyment over an extended period. Whether serving it as a sweet indulgence or gifting it to loved ones, the Battenberg cake remains a timeless classic that never fails to impress. Embrace the art of baking and savor the joy of sharing this exquisite dessert with others.